Healthy Zucchini Fritters Food

ZUCCHINI FRITTERS

Steps:

• Grate 2 small zucchini into a colander in the sink; toss with 2 teaspoons salt and let sit 10 minutes. Squeeze out the liquid. Mix with 4 minced scallions, 1/4 cup each chopped parsley and dill, 1 beaten egg, 3/4 cup grated parmesan and 1/4 cup flour. Pan-fry spoonfuls of the mixture in olive oil, flattening with a spatula, 3 to 4 minutes per side. Drain on paper towels and season with salt.

CLEAN EATING ZUCCHINI COTTAGE CHEESE FRITTERS

Steps:

• Grate your Zucchinis. Sprinkle salt over them and and place in a strainer for a couple minutes. Press down on them to release as much excess liquid as possible
• Beat your eggs lightly in a large mixing bowl. Add all remaining ingredients: Zucchini, spring onion, cottage cheese, garlic, pepper, flour and baking powder. Mix until combined
• Heat a frypan at medium heat. Add a little oil. Spoon 1 - 2 tablespoons of batter per fritter into the pan* SEE NOTE. Cook for two minutes then flip and cook the other side for two minutes until golden. Remove from pan and transfer to a wire wrack while you cook remaining batter
• Serve

ZUCCHINI FRITTERS

Steps:

• Place the grated zucchini in a clean dish towel or better yet, a nut bag, and squeeze to remove as much excess water as you can; put this in a medium bowl along with the flour and grated Parmesan cheese.
• In a separate bowl, combine the eggs, salt, pepper and chili pepper flakes (if using) and beat until the egg is slightly frothy. Pour over the zucchini and stir delicately until well combined.
• Heat about a tablespoon of olive oil in a skillet set over medium heat, then drop the batter into the hot pan by heaping tablespoons, using about 2 to 3 tbsp of batter per fritter. You'll want to cook 3 to 4 fritters at a time, depending on the size of your pan, and fry them until a lightly golden crust forms, about 1 or 2 minutes per side.
• Transfer the cooked fritters to a plate lined with paper towels and repeat with the remaining batter. Add a little bit more oil to the pan with each new batch, or as necessary.
• Serve without delay.

HEALTHY ZUCCHINI FRITTERS

Steps:

• Combine zucchini together with flour, eggs, and salt in a bowl.
• Preheat oil in a skillet. Spoon small amounts of mixture into the pan.
• Fry on each side until golden brown.
• Serve with sour cream and fresh herbs.

ZUCCHINI FRITTERS

Steps:

• Grate the zucchini on the large holes of a grater onto a clean kitchen towel. Sprinkle with the salt. Let stand while you prepare the other ingredients. Wring as much liquid out of the zucchini as possible, discarding liquid.
• In a medium bowl, combine the zucchini, mint, dill, scallion, garlic, lemon zest, pepper and feta. Stir in the egg and flour and mix until well combined.
• Heat enough canola oil in a pan over medium high heat to come halfway up the sides of the fritters. Form fritters, using 1/4 cup measure, and place gently into the hot oil. Fry, turning once, until the fritters are golden brown on each side, 4 to 6 minutes. Remove from the pan and drain on paper towels for a minute. Plate and garnish with a dollop of Greek yogurt, the picked dill and lemon zest.

EASY ZUCCHINI FRITTERS

Steps:

• Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes.
• Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible.
• Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl. Stir in zucchini.
• Heat olive oil in a large skillet over medium-high heat.
• Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side.

ZUCCHINI FRITTERS

Steps:

• Blend the Bisquick, parmesan, salt, pepper.
• Add eggs.
• Mix zucchini into batter.
• Grease hot pan or griddle with butter.
• Pour batter into pan and fry 3 minutes on each side.
• Serve warm, a delicious way of serving zucchini.